grain – not!

BuckwheatTXT

credit – yurielkaim

I love the coincidences of these Dailiy Post one-word prompts. Just this very morning I made, for my friend-with-the-broken-wrist who is staying with me, some comfort food. Buckwheat pancakes. With my usual a-recipe-is-only-a-suggestion wantonness, adding banana and yogurt to approximate the suggested buttermilk; nutmeg because of the banana; and omitting the scant sugar, again because of banana.

While we were exclaiming over the tasty nuttiness and general comfy-feeling-makingness of these modest morning delights, we pondered – just what IS buckwheat, anyway?

Buckwheat, it turns out, is the seed of a plant called “fagopyrum esculentum.” It’s related to rhubarb, or all things (which might explain my apparently-innate fondness for it – my dad and I were the only takers of the abundant perennial patch behind my childhood home, doubtless a carryover from the war garden). Not wheat, not rye, not barley. Furthermore, despite the name, buckwheat is gluten-free. Still better, it is a high quality plant protein extremely rich in antioxidants, minerals, and soluble dietary fiber.

What’s not to love? And all this, NOT being a grain!!!